California Chicken and Spaghetti
"This one is from the University Women's Cookbook. When I made this I put the cheese on top of the pasta and the chicken on top the cheese. It took only 40 minutes in my oven to cook. I took the chicken and put that on a platter and mixed the spaghetti really good with the melted cheese. I thought this dish turned out pretty good! :)"
photo by sweetcakes
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 3 lbs chicken, cut up
- 1⁄2 cup evaporated milk
- 1 cup biscuit mix
- 8 ounces spaghetti
- 1 lb stewed tomatoes
- 1 cup sour cream
- 1⁄2 cup white wine
- 3 ounces chopped mushrooms
- 1⁄2 cup finely chopped onion
- 1 garlic clove, minced
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 ounces mozzarella cheese, sliced
directions
- Dip chicken in milk; coat with biscuit mix.
- Heat 1/4 inch fat in heavy skillet; add chicken. Cook over medium heat until browned on both sides.
- Cook spaghetti according to package directions; drain.
- Combine spaghetti, tomatoes, sour cream, wine, mushrooms, onions, garlic, oregano, salt and pepper; mix well.
- Turn into shallow greased baking dish; top with chicken and cheese.
- Bake at 375* for 1 hour or until chicken is tender.
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Reviews
-
I remember eating this at church suppers as a girl. Even though its not, to me it felt terribly exotic and luxurious -
I made this tonight. I made some changes. No onions or mushrooms. I didn't want to fight with the kids. I also doubled the pasta and sauce and baked it in 2 pans. One without chicken for the vegatarian. It was great. Everyone seemed happy and the chicken tasted really yummy!!!
